Temperature gauge for displaying the temperature of a cooking surface of cookware

ABSTRACT

The present invention provides, in at least one embodiment, a convenient temperature gauge for measuring and displaying the temperature of a cooking surface, i.e., the heated place where a food substance is cooked, in cookware. The temperature gauge may be a standalone device and placed directly in cookware of any type. The temperature gauge includes a digital or analog display at one end. A sensor is provided at the other end, which is placed in direct contact with or in close proximity to the cooking surface in order to measure the temperature of the surface. Alternatively, the temperature gauge may be included within a cookware vessel such as a lid of a pan.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims priority under 35 U.S.C. §119(e) to U.S. Provisional Application No. 61/298,869, filed Jan. 27, 2010, and entitled “TEMPERATURE GAUGE FOR DISPLAYING THE TEMPERATURE OF A COOKING SURFACE OF COOKWARE,” the disclosure of which is hereby incorporated by reference in its entirety.

BACKGROUND OF THE INVENTION

1. Field of Invention

The invention relates generally to cookware and more particularly to a temperature gauge for measuring the temperature of a cooking surface of cookware.

2. Description of Related Art

Temperature is a physical property of matter that quantitatively expresses the common notions of hot and cold. Quantitatively, temperature is measured with a temperature gauge, otherwise known as a thermometer. Temperature gauges have a temperature sensor and increasingly use electronic means to provide a digital display. The Kelvin scale is the principal temperature scale for use in science and engineering, though much of the world uses the Celsius scale and the United States uses the Fahrenheit scale. The Celsius scale has the same incremental scaling as the Kelvin scale, but fixes its null point at 0° C., the freezing point of water, which is 273° K. In the Fahrenheit scale, water freezes at 32° F. and boils at 212° F.

U.S. Pat. No. 5,634,719 describes a device that is a combination of a spatula for handling food and a mounted probe having an indicator for checking temperature or doneness attained during cooking.

U.S. Pat. No. 6,230,649 describes a cooking thermometer including a probe for entering into food being cooked. A clockwork mechanical mechanism in a body fits to the top of the probe. When the food reaches a predetermined temperature a mechanical bell is sounded.

Additionally there exist digital infrared devices that measure temperature. However, conventional methods either simply measure the temperature of air (not the surface) or lack a display which provides information such that the surface temperature is useful in the cooking environment.

SUMMARY OF THE INVENTION

The present invention provides a convenient temperature gauge for measuring and displaying the temperature of a cooking surface, i.e., the heated place where a food substance is cooked, in cookware. The temperature gauge may be a standalone device and placed directly in cookware of any type. The temperature gauge includes a digital or analog display at one end. A sensor is provided at the other end, which is placed in direct contact with or in close proximity to the cooking surface in order to measure the temperature of the surface. Alternatively, the temperature gauge may be included within a cookware vessel such as a lid of a pan.

In an embodiment of the invention, a device comprises: a top portion, wherein the top portion comprises a heat insulator; a temperature display on a surface of the top portion; and a bottom portion coupled to the top portion, wherein the bottom portion comprises a removable skirt surrounding a temperature probe, wherein the bottom portion contacts a cooking surface when the device is placed on the cooking surface. The temperature display may comprise color coded sections for vegetables, poultry, beef, and fish. The temperature display may be an analog or digital display. The top portion may comprise plastic or silicon and the bottom portion may be removed to check the temperature of a food.

In another embodiment of the invention, a device comprises: a top portion; a bottom portion attached to the top portion; a temperature probe within the top portion and the bottom portion; and a temperature display on the top portion, where the temperature display comprises a cooking surface temperature and an indicator of the meaning of the cooking surface temperature. The indicator may comprise color coded sections for vegetables, poultry, beef, and fish. The temperature display may be an analog or digital display. The top portion may comprise plastic or silicon and the bottom portion may be removed to check the temperature of a food.

In another embodiment of the invention, a cookware device comprises: an open container; a lid for enclosing the open container; and a temperature gauge affixed to the lid, wherein the temperature gauge comprises a temperature display on one side of the lid and a temperature probe on the opposite of the lid, and the temperature probe is configured to measure the temperature of a cooking surface of the open container. The temperature probe may comprise an infrared sensor.

An advantage of the present invention is that it enables cooks, i.e., food preparers, to properly pre-heat cookware to a desired temperature in order to ensure the perfect preparation of a wide variety of delicious entrees. For example, the temperature gauge enables a cook to accurately pre-heat a cooking surface to a desired temperature, which is ideal for cooking some foods, such as the searing of meats. Also, different burners heat up cookware at different rates, and different pans heat up differently depending on material, size, and design. However, the surface temperature is the same regardless which kitchen or cookware the cook uses. The present invention removes any guesswork and enables cooks to prepare food substances at the right temperature every time, promoting accuracy. Time is saved also, as the cook does not need to wait beyond a time when the pan is heated up, because the temperature gauge will indicate exactly when the desired temperature is reached. Less food is burnt, as the temperature gauge indicates the surface temperature even while the food is cooking.

The foregoing, and other features and advantages of the invention, will be apparent from the following, more particular description of the preferred embodiments of the invention, the accompanying drawings, and the claims.

BRIEF DESCRIPTION OF THE DRAWINGS

For a more complete understanding of the present invention, and the advantages thereof, reference is now made to the ensuing descriptions taken in connection with the accompanying drawings briefly described as follows:

FIG. 1 illustrates a temperature gauge according to an embodiment of the invention;

FIG. 2 illustrates a side view of the temperature gauge of FIG. 1;

FIG. 3 illustrates the temperature gauge of FIG. 1 in operation; and

FIG. 4 illustrates three cookware vessels according to an embodiment of the invention.

DETAILED DESCRIPTION OF EMBODIMENTS

Further features and advantages of the invention, as well as the structure and operation of various embodiments of the invention, are described in detail below with reference to the accompanying FIGS. 1-4, wherein like reference numerals refer to like elements. Although the invention is described in the context of cookware, the temperature gauge can be implemented in any type of food preparation containers including, but not limited to bakeware. Cookware as referred to herein includes, but is not limited to braisers, roasters, casserole pans, dutch ovens, frying pans, frypans, skillets, griddles, sauce pans, soup pots, sauté pans, stock pots, and woks. The invention is also described in terms of searing food, though knowledge of the cooking surface temperature can be used for other cooking methods as well (e.g., pan frying, deep frying, sautéing, roasting, baking, broiling, grilling, boiling, etc.).

The present invention enables cooks to accurately pre-heat the cooking surface of cookware to a desired temperature, which is crucial for some cooking techniques such as searing. Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before fishing it in an oven. To obtain the desired brown or black crust, the meat surface must exceed 150° C. (300° F.). However, the ideal searing temperature varies for different types of food substances and whether those food substances are fresh or frozen. A cooking surface that is too hot may burn the meat surface leaving an undesired meal. It is therefore important to accurately determine the temperature of the cooking surface. Searing is an essential technique in cooking meat for several reasons. First, the browning creates desirable flavors through caramelization and the Maillard reaction. Second, the appearance of the food is usually improved with a well-browned crust. Third, the contrast in taste and texture between the crust and the interior makes the food more interesting to the palate. Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.

FIG. 1 illustrates a temperature gauge 100 according to an embodiment of the invention. The gauge 100 is a lightweight hand-held device for measuring the temperature of a cooking surface. The gauge 100 comprises a top portion 110 and a bottom portion 120. The top portion 110 is preferably constructed from a material such as plastic or silicon that does not conduct heat (i.e., a heat insulator), thereby allowing a user's hand to grip the temperature gauge 100 while keeping the hand away from the cooking surface. The top portion 110 includes a temperature display 115, which may be in analog or digital form, the implementation of either of which is apparent to one of ordinary skill in the art. The temperature display 115 may include color coded sections 118 (e.g., an indicator of the meaning of that surface temperature) as shown to identify the ideal searing temperature ranges of certain foods. For example, green may be for vegetable foods, yellow for poultry, red for beef, and light blue for fish. Alternatively, the display 115 may identify certain foods and the respective ideal searing temperatures of such. One fact that may be of interest is that vegetable foods require a higher temperature (hence the green area on the display 115 along with the other color coding elements) as vegetables do release a lot of water. Fish requires less heat (hence the light blue area). The color coded sections 118 are useful to chefs, because typically, a surface temperature (e.g., 235° F.) would mean little to nothing to them without an indicator of the meaning of that surface temperature (e.g., a color coding).

FIG. 2 illustrates a side view of the temperature gauge 100. The bottom portion 120 can be removable and is preferably constructed from a material such as stainless steel that conducts heat, will not react with a cooked food substance, and permits easy cleaning As shown, inside the bottom portion 120 is a temperature probe 125 (e.g., surface and meat thermometer), one end of which will be in contact or close proximity to the cooking surface. The other end of the temperature probe 125 is coupled to the display 115. With the bottom portion 120 attached, the temperature probe is not touching the bottom portion 100. With the bottom portion 120 removed, the temperature probe 125 can penetrate a food directly to measure the temperature of a food. Any type of temperature probe may be used, the identification and implementation of which is apparent to one of ordinary skill in the art. When the bottom portion 120 (“skirt”) is removed, the probe 125 can be inserted into meat and other foods to measure the internal temperature of such. Part of the uniqueness of the temperature gauge 100 is the capability to measure surfaces temperatures and meat temperature as well. The temperature gauge 100 can be left on the cooking surface for a prolonged period of time without problems, such that the user can leave the temperature gauge 100 on the cooking surface until the surface reaches the desired temperature, and while the food is cooking after pre-heating.

FIG. 3 illustrates the temperature gauge 100 in operation. A piece of cookware, e.g., pan as shown, is placed over a heat source. The temperature gauge 100 is placed inside the cookware on the cooking surface, i.e., the portion of the cookware transferring heat from the source to the food substance. A cook adjusts the heat source until a constant ideal temperature is shown on the display 115 of the temperature gauge 100. For example, the cook adjusts the heat source to provide the ideal temperature for searing poultry. The temperature gauge 100 is then removed and the food substance is placed in the cookware.

FIG. 4 illustrates three cookware vessels 400 according to an embodiment of the invention. The cookware vessels 400 comprise a temperature gauge, similar to that discussed above, built directly into the lid 405 of the vessel 400. The cookware vessels 400 include a temperature display 415 on the outer portion of the lid 405. The temperature gauge can measure the temperature of the air or surface temperature, although for slow cooking, air temperature is often the more useful measurement. The temperature display 415 can be an analog or digital display. The cookware vessels 400 may include a temperature probe comprising an infrared sensor 425 for measuring the temperature of the cooking surface, the implementation of which is apparent to one of ordinary skill in the art.

It is to be recognized that depending on the embodiment, certain acts or events of any of the methods described herein can be performed in a different sequence, may be added, merged, or left out altogether (for example, not all described acts or events are necessary for the practice of the method). Moreover, in certain embodiments, acts or events may be performed concurrently, rather than sequentially.

The invention has been described herein using specific embodiments for the purposes of illustration only. It will be readily apparent to one of ordinary skill in the art, however, that the principles of the invention can be embodied in other ways. Therefore, the invention should not be regarded as being limited in scope to the specific embodiments disclosed herein, but instead as being fully commensurate in scope with the following claims. 

1. A device comprising: a top portion, wherein the top portion comprises a heat insulator; a temperature display on a surface of the top portion; and a bottom portion coupled to the top portion, wherein the bottom portion comprises a removable skirt surrounding a temperature probe, wherein the bottom portion contacts a cooking surface when the device is placed on the cooking surface.
 2. The device of claim 1, wherein the temperature display comprises color coded sections.
 3. The device of claim 2, wherein the color coded sections comprise sections for vegetables and poultry.
 4. The device of claim 2, wherein the color coded sections comprise sections for beef and fish.
 5. The device of claim 1, wherein the temperature display is an analog display.
 6. The device of claim 1, wherein the temperature display is a digital display.
 7. The device of claim 1, wherein the top portion comprises plastic or silicon.
 8. The device of claim 1, wherein the bottom portion is removed to check the temperature of a food.
 9. A device comprising: a top portion; a bottom portion attached to the top portion; a temperature probe within the top portion and the bottom portion; and a temperature display on the top portion, where the temperature display comprises a cooking surface temperature and an indicator of the meaning of the cooking surface temperature.
 10. The device of claim 9, wherein the indicator comprises color coded sections.
 11. The device of claim 10, wherein the color coded sections comprise sections for vegetables and poultry.
 12. The device of claim 10, wherein the color coded sections comprise sections for beef and fish.
 13. The device of claim 9, wherein the temperature display is an analog display.
 14. The device of claim 9, wherein the temperature display is a digital display.
 15. The device of claim 9, wherein the top portion comprises plastic or silicon.
 16. The device of claim 9, wherein the bottom portion is removed to check the temperature of a food.
 17. A cookware device comprising: an open container; a lid for enclosing the open container; and a temperature gauge affixed to the lid, wherein the temperature gauge comprises a temperature display on one side of the lid and a temperature probe on the opposite of the lid, and the temperature probe is configured to measure the temperature of a cooking surface of the open container.
 18. The cookware device of claim 17, wherein the temperature probe comprises an infrared sensor. 